Chicken Meatballs in Green Curry Coconut Sauce is an easy dinner the family will love. The chicken meatballs are cooked in a Thai flavoured rich, green coconut curry sauce with sliced green capsicum and bean sprouts. Serve Chicken Meatballs in Green Curry Coconut Sauce with Thai basil leaves and rice or noodles.
Chicken Meatballs in Green Curry Coconut Sauce Recipe
Serves 4
Ingredients:
2-3 tbsp sunflower oil to fry meatballs, plus 1 tbsp extra for curry sauce
2 tbsp green curry paste
3 tsp sunflower oil
600ml coconut milk
1 green capsicum, cut into strips
120g bean sprouts
2 tbsp sugar
2 tbsp fish sauce
5 dried makrut leaves
Handful of Thai basil leaves
Rice or noodles, to serve
Chicken Meatballs
1 shallot, diced
1 garlic clove, crushed
1 chilli, chopped finely
3 tbsp fresh coriander, chopped
4 tbsp breadcrumbs
600g chicken mince
Method:
To make chicken meatballs, mix shallots, garlic, chilli, coriander and breadcrumbs with the chicken mince. Season. Roll mince mixture into small balls. In a large, shallow, non-stick fry pan over medium heat, add 2-3 tablespoons of sunflower oil. Fry the meatballs until they are golden brown. Remove from the pan, set them aside and keep warm.
In the same pan, use the remaining oil from frying the meatballs. If the oil has reduced significantly, you can add 1 additional tablespoon of sunflower oil before adding the curry paste.
Fry the curry paste and proceed to add the coconut milk. Bring to a gentle boil, then add meatballs, capsicum and sprouts. Season to taste with sugar and fish sauce.
Add makrut leaves and simmer for 10 minutes or until the vegetables are cooked but still tender and the meatballs are cooked through.
Serve with Thai basil leaves and rice or noodles.
Smart Tip:
Leftover chicken can be kept for 2-3 days in the fridge. Cooked chicken, when properly stored, can last in the freezer for up to six months.
